Serves: 15-16 dumplings
Momos are Nepalese dumplings and can be found all over Kolkata where they have whole restaurants dedicated to them. They are stuffed steamed dumplings and although they may seem daunting, they are really fun and easy to make. I love them served with just with some soya sauce with green chillies, but they are traditionally eaten with the chilli tomato sauce below.
1. Mix the flour and the water and make a dough. Give it a good knead so that it is smooth and soft. Halve the dough and roll each half into a long rope and pinch of equal portions of the dough. You should get about 7-8 pieces off each rope. Roll each portion into a smooth ball, cover with a damp tea towel as you prepare the filling.
2. Mix together all the ingredients for the filling. Taste and adjust seasoning.
3. Place steamer pan on a high heat with 5-6cm of water in the base and bring to the boil. Oil the steaming base where you will place the momos and set aside.
4. Lightly dust a work surface with flour. Taking one ball at a time, roll out into a thin 4-5cm round. Place a generous teaspoonful of the filling in the centre and enclose the filling. I take the momo in my right hand and use my thumb and forefinger to enclose the filling by gathering the edges of the dough and pleating as I stick them together. Make sure the filling is completely enclosed. Place the momos directly on the oiled steaming base, seam-side up.
5. Once the momos are all made, place in the steamer, close the lid and steam for 12 minutes or until the dough is no longer sticky. Serve immediately with Tomato and Chilli Chutney.
For the Tomato and Chilli Chutney:
1. Heat the oil in a small saucepan. Add the garlic, ginger and chilli and sauté until the garlic is beginning to colour. Add the tomatoes and salt and cook, stirring frequently, until the moisture has evaporated and the tomatoes are soft and saucy. Add a dash of water and stir, then allow the mixture to cool slightly. Place in a food processor or blender and puree, then transfer to a small bowl. Taste and adjust the seasoning. It should be loose but not watery and should be quite hot, gingery and slightly salty.Top the chutney with the remaining ginger and the coriander, then serve with the momos.
Recipe courtesy of Kenwood's Around the World in 80 Plates